• Cardamom Orange Babka with Chocolate Drizzle

    Cardamom Orange Babka with Chocolate Drizzle

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    Making a Babka with its flaky layers of dough and chocolate is a labor of love. It takes time, but then it is well worth it.
    Our Babka celebrates historic chocolate with the tradition of the Spice Islands.

    Yield: 2 loaves
    Active time:3 1/2 hours
    Additional Time : 6-24 hours rising

    ingredients
    • 1 Cup American Heritage® Finely Grated Chocolate Drink
    • Dough:
    • 1 package active dry yeast
    • 1/3 cup sugar, and a pinch
    • 1/2 cup whole milk
    • 4 1/4 cups all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon vanilla
    • 1 tablespoon ground cardamom
    • 1 tablespoons orange zest
    • Pinch of nutmeg
    • 4 large eggs, at room temperature, lightly beaten
    • 10 tablespoons unsalted butter, plus extra for greasing pans and bowls
    • Chocolate Filling:
    • 1 cup AMERICAN HERITAGE® Chocolate Finely Grated Drink Mix
    • 1 cup heavy cream
    • 1/4 cup sugar
    • 1 stick, 8 tablespoons butter, cut into pieces
    • 1 teaspoon vanilla
    • Syrup:
    • 1/2 cup sugar
    • 1/2 cup water
    • Chocolate Glaze:
    • 1/4 cup AMERICAN HERITAGE® Chocolate Finely Grated Drink Mix
    • 2 tablespoons heavy cream
    • Orange Zest for garnish
    Step 1

    In a small saucepan heat the milk until warm, not hot and add yeast and a pinch of sugar. Remove from heat and let sit for 10 minutes until foamy.

    Step 2

    Using a dough hook in a standing mixer, mix 4 cups of the flour, the sugar, salt, vanilla, cardamom, orange zest and nutmeg. Add the yeast mixture and the eggs and beat until the dough starts to come together, adding additional flour by tablespoon if necessary. The dough should not be sticking to the side of the bowl.

    Step 3

    Add 5 tablespoons of the butter and beat for 5 minutes until dough is smooth. Using a spatula, scrape down the sides of the bowl to make sure the butter is incorporated into the dough.

    Step 4

    Add the rest of the butter and continue beating for another 5 minutes, scraping down the sides of the bowl as needed. Add more flour a tablespoon at a time if the dough is sticking to the sides of the bowl or is too sticky.

    Step 5

    Form the dough into a ball and place it into a buttered bowl, rolling it in the bowl so all sides are buttered. Cover with a clean towel and place in a draft-free warm place for 1-2 hours until it has risen.

    Step 6

    Push the dough down with your hands and cover again and place in refrigerator for at least 4 hours, preferably overnight.

    Step 7

    Chocolate Filling:

    In a small saucepan heat cream with sugar till sugar dissolves. Pour into clean mixing bowl, add chocolate, butter and vanilla. Mix till smooth. Bring to room temperature.

    Step 8

    Syrup:

    Stir water and sugar together in a small saucepan. Stirring frequently, cook over medium heat till sugar dissolves. Set aside to cool.

    Step 9

    Chocolate Glaze:

    In a small saucepan or small microwavable bowl, heat cream and chocolate together stirring until smooth.

    Step 10

    Butter 2 9-inch loaf pans and then line with parchment paper leaving enough paper overhanging to create a sling.

    Step 11

    Divide the refrigerated dough in half and on a floured surface roll out one piece into a 9 x 17 rectangle. Spread half the filling over it. Coming from the long side, roll the dough and filling into a tight rope. Place the rope covered with a towel or plastic wrap in the freezer for about 10 minutes. Repeat with the other half.

    Step 12

    Cut the rope in half lengthwise, exposing the filling. Pinch the two pieces together at one end and twist the rope around each other making a braid. Fold the braid in half so it is about 9 inches long and should fit snuggly into a prepared pan. Repeat with the other coil. Cover with a clean towel and place in a draft free warm place for 1 1/2 hours until risen. It won’t quite double.

    Step 13

    Bake 45 - 50 minutes in a preheated 350-degree oven. A cake tester will come out clean and have no resistance. The cakes will sound hollow if you tap them.

    Step 14

    Immediately upon removing cakes from oven, pierce holes all over the cake with a skewer making sure you get to the bottom. Dividing the syrup in half, pour it over the cakes.

    Step 15

    Transfer to cooling racks. When cool, spoon or with a squeeze bottle drizzle chocolate glaze over cake. Finish with orange zest.

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